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 Marmalade from Jam Recipe
Why buy marmalade "with the taste" of strawberries, if in just half an hour you can make delicious natural marmalade from strawberries (and not only), adding just jam and a little agar-agar? Do you want to know how to do it? Come and see the results of my culinary experiments.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In order to make a delicious marmalade of a good consistency, I had to remember mathematics. And the math here is simple. Knowing that agar-agar when diluted with a liquid from 1 to 20 (1:20) gives a solid jelly, you can easily calculate the proportions of the ingredients. It turns out that for 5 g of agar (and a tablespoon without a top), 100 g of liquid is needed. At the same time, I got the best taste and structure of marmalade at a ratio of 60 g of jam + 40 g of water. So: for every 5 g (tablespoon) of agar, we take 40 g of water and 60 g of jam. Of course, this amount is very small, you will get only 3-4 jellies, but you can easily increase the number of ingredients at least 10 times.
    In order to make a delicious marmalade of a good consistency, I had to remember mathematics. And the math here is simple. Knowing that agar-agar when diluted with a liquid from 1 to 20 (1:20) gives a solid jelly, you can easily calculate the proportions of the ingredients. It turns out that for 5 g of agar (and a tablespoon without a top), 100 g of liquid is needed. At the same time, I got the best taste and structure of marmalade at a ratio of 60 g of jam + 40 g of water. So: for every 5 g (tablespoon) of agar, we take 40 g of water and 60 g of jam. Of course, this amount is very small, you will get only 3-4 jellies, but you can easily increase the number of ingredients at least 10 times.
  2. So, measure out the right amount of agar, cold water and jam. Fill the agar-agar with water. You can leave it for 30 minutes to swell, but I usually immediately heat the agar, it always turns out a good gel.
    So, measure out the right amount of agar, cold water and jam. Fill the agar-agar with water. You can leave it for 30 minutes to swell, but I usually immediately heat the agar, it always turns out a good gel.
  3. Bring the mixture to a boil over low heat, stirring. It will thicken and turn into a gel. The gel should be boiled for 1-2 minutes so that the agar completely dissolves. The main thing is to make sure that the gel does not burn.
    Bring the mixture to a boil over low heat, stirring. It will thicken and turn into a gel. The gel should be boiled for 1-2 minutes so that the agar completely dissolves. The main thing is to make sure that the gel does not burn.
  4. Add the jam to the boiling gel. Mix thoroughly and cook for another 2 minutes with constant stirring, so that the gelatin is well distributed throughout the marmalade mass.
    Add the jam to the boiling gel. Mix thoroughly and cook for another 2 minutes with constant stirring, so that the gelatin is well distributed throughout the marmalade mass.
  5. Remove the marmalade from the heat. Wait until it stops boiling, and pour into molds. It is very convenient to use silicone molds for ice or candy. You can also pour one layer of marmalade into the mold, and then, after cooling, cut it into pieces. Products with agar freeze at 40 degrees Celsius. At room temperature, the marmalade will harden in about half an hour. Refrigerate for a few minutes. If the marmalade has frozen before you have time to bottle it, simply reheat the mass until it completely dissolves.
    Remove the marmalade from the heat. Wait until it stops boiling, and pour into molds. It is very convenient to use silicone molds for ice or candy. You can also pour one layer of marmalade into the mold, and then, after cooling, cut it into pieces. Products with agar freeze at 40 degrees Celsius. At room temperature, the marmalade will harden in about half an hour. Refrigerate for a few minutes. If the marmalade has frozen before you have time to bottle it, simply reheat the mass until it completely dissolves.
  6. Frozen marmalade can be rolled in sugar. Real sugar may be a little dry, and then you will need to re-cover the marmalade. Any jam makes a very tasty marmalade. I liked strawberries and blueberries the most. My husband - raspberries and currants, and the kids quickly brought all the sea buckthorn))) Now apricot and orange are in the plans for the near future.
    Frozen marmalade can be rolled in sugar. Real sugar may be a little dry, and then you will need to re-cover the marmalade. Any jam makes a very tasty marmalade. I liked strawberries and blueberries the most. My husband - raspberries and currants, and the kids quickly brought all the sea buckthorn))) Now apricot and orange are in the plans for the near future.
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